Juicy, cheerful sweet pepper is quickly microwaved and marinated with boiled hijiki. The combination of apple cider vinegar and rice vinegar is fruity and mild, making it a good match for non-Japanese meals, too. A great addition as an appetizer or as part of a salad or bento.
42 calories (1/4 of recipe); 0.9 g protein; 2.2 g fat; 5.5 g carbohydrate; 5.2 g net carbs; 70 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.3 g fiber
1/2 red sweet pepper (104 g in photo)
1/2 orange sweet pepper (92 g in photo)
1 tbsp (9 g) hijiki seaweed
2 tsp apple cider vinegar
2 tsp rice vinegar
2 tsp olive oil
1 1/2 tsp shoyukoji soy sauce rice malt
Rehydrate hijiki by soaking in water for 30+ minutes.
In the meantime, cut sweet pepper into smaller pieces (any shape).
Microwave for 40-60 seconds.
Uncover, and let hot air out to stop cooking.
Drain hijiki, and boil for 1 minute.
In a prep bowl, place sweet pepper and hijiki, and put vinegar, olive oil and shoyukoji.
Mix well, and refrigerate for a few hours (longer suggested; see Notes).
- If shoyukoji is not at hand, use soy sauce (1/2-2/3 tsp or so) and a tiny amount of sweetener of your choice, such as mirin, sugar, honey or maple syrup.
- This tastes better after marinating for several hours. When marinating overnight, the taste becomes very well blended. It starts to taste a bit strong from Day 3. If you’re making this to serve a few days later and want to keep the dish on the mild end, reduce the amount of shoyukoji by 1/4-1/2 tsp and apple and rice vinegar by 1/4 tsp each.
- The nutrition figures above are when marinade is also consumed. Since some marinade will not be consumed, a more realistic sodium figure is around 60mg for 1/4 of the recipe amount.
- While hijiki is rehydrated after soaking for 10-15 minutes, as a precaution soaking for at least 30 minutes is recommended to reduce its arsenic content. The arsenic content in hijiki is said to be too minor to harm health with average consumption among Japanese.